DARIEN, Conn. — The Louise Parker Berry Community Room will host a historical look at everyone’s favorite condiment, sriracha, at 7 p.m. Tuesday, March 22.
Sriracha is a cultural mashup that typifies American cuisine. Based on a Thai sauce, it was created by a Vietnamese immigrant of Chinese descent.
In 20 years, it’s crossed over from a condiment for pho to a mainstream American ingredient.
Historic gastronomist Sarah Lohman has traveled to sriracha’s California birthplace to see the factory and interview David Tran, the hot sauce’s creator. She’ll share the fascinating history of sriracha, as well exclusive interviews, primary source research and a special peek into its artisanal production process.
Lohman graduated with a BFA from the Cleveland Institute of Art in 2005 and for her undergraduate thesis opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience.
Currently, she works with museums and galleries around New York City to create public programs focused on food. Dubbed an “historic gastronomist,” Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, FourPoundsFlour.com, and her work has been featured in the New York Times, the Wall Street Journal and NPR.
Lohman’s first book, "Eight Flavors," is due out with Simon & Schuster this fall.
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